Cheese Balls

You know, I’m older than dirt per my children.  As a result, I have recipes that predate disco.  This one was in mom’s recipe box.  Cheese balls were a really big deal in the 80’s.  You could roll them into balls, logs or just serve them in a bowl (my personal choice).  I do like store bought cheese spreads, but this one is so creamy.  I also like that you can make it your own.  I like more garlic than the average person.  A dash of Sriracha totally changes the taste profile of this cheese.

This one calls for some ingredients you might not be able to find easily, but no matter, we can fake it.  I love having this in the freezer.  Whether you form it and roll it in nuts or keep it in a bowl, it’s so handy to have this.  I keep them in easy to defrost sizes.  You never know when someone is going to drop in and this makes a great nibble.  I like it on cheesy crackers or crustini, but it’s equally good on celery or sliced cucumbers.  You need to make some today.

 

1/2 pound butter

8 ounces cream cheese

1 5 ounce jar each Bacon, Roka, Olde English and Pimento cheese (Kraft makes these)

1 garlic clove

mix thoroughly and refrigerate overnight

Roll in into balls and then into finely chopped walnuts and parsley

Freeze until ready to use.

*  From the Recipe Box:

The Kraft cheese jars are becoming increasingly difficult to find.  I usually use what I can find and then replace the rest with a grated cheddar mix.  It still tastes wonderful.

I like a little more garlic than this, 2 to 3 cloves are my go to.

It really does freeze ever so well and keeps for several months.  Give it an hour or 2 to thaw out.

and remember:  You have to think anyway, so why not think big?  Big kiss, Lynn

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